Meals Matter

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Contributed By: DCC
Meals in Minutes

This is a favorite recipe from the National Fisheries Institute.

Ingredients

2 cans (6-1/2 oz each) salmon, drained

2 tbsp Olive oil

2 cloves Garlic, minced

1/4 cup Minced parsley

2 tsp Minced fresh oregano or 1/2 tsp dried oregano, crumbled

2 tsp Minced fresh basil or 1/2 tsp dried basil, crumbled

1/4 tsp Coarsely ground black pepper

4 oz Each uncooked plain and spinach fettuccine, hot cooked and drained

2 tsp Lemon juice

Blanched matchstick carrots, asparagus spears, or broccoli florets (optional)

Grated Parmesan cheese

Preparation

Place salmon in medium bowl. With fork, break into large chunks and debone; remove skin, if desired. Heat oil in large skillet over medium-high heat until hot. Cook and stir garlic in hot oil until golden. Add parsley, oregano, basil and pepper; cook and stir 30 seconds. Pour half of herb sauce over fettuccine; toss gently to coat. Arrange on large, heated platter; keep warm. Add salmon and lemon juice to remaining sauce. Heat, stirring gently, just until salmon is hot. Spoon over hot fettuccine. Garnish with vegetables, if desired. Serve with Parmesan cheese.

Cook's Notes

Canned tuna may be substituted for the salmon.

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